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Asparagus, Chicken, Wild Rice Casserole Recipe
Asparagus, Chicken, Wild Rice Casserole Recipe photo by Taste of Home

Asparagus, Chicken, Wild Rice Casserole Recipe

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4.5 14
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I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then—with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours
MAKES: 6 servings


  • 1 cup uncooked wild rice, rinsed
  • 2 cups chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 6 tablespoons butter, divided
  • 6 boneless skinless chicken breast halves
  • 2 tablespoons onion soup mix
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 pounds fresh asparagus, trimmed


  1. Spread rice in a greased 13-in. x 9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top.
  2. Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender. Yield: 6 servings.
Originally published as Asparagus, Chicken, Wild Rice Casserole in Country Woman March/April 1991, p33

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Reviewed Apr. 12, 2015

"Very good weeknight dinner recipe, and very easy. I made it exactly how the recipe says to, and it turned out delicious."

Reviewed Mar. 11, 2014

"Love this!! I however did modify this recipe a little bit...instead of regular rice I used the new Minute Rice multi-grain medly ( which is a mixture of brown rice, red rice , wild rice and quinoa) I used one package which is one cup of rice....I only dotted it with a few dots of butter , I didn't have mushrooms but I had a big portabella which I diced up and only used 1 tablespoon of onion soup. I added a bit of milk to my soup to make it creamy and I cut up my asparagus and sauted it in the butter for a little while . also I used chicken tenders instead of big chicken breasts, I think they cook faster and so does the instant rice...turned out husband said it was the best casserole he's ever had! Oh I also sprinkled a a little pepper and garlic powder in with my soup. Wonderful!!!"

Reviewed Jan. 6, 2014

"This is an old old recipe: used 3 tbsp. butter (total) and additional 1/3 c water (I always use 3 tb sour cream and 2 tb water, An e xcellent recipe! I also vary from cream of mushroom soup to cream of chicken soup!--both very good."

Reviewed Jul. 8, 2013

"I cooked this recipe for the first time for myself and my son and we loved it! Next time I cook it i wont put as much onion soup mix. Other than that it was yummy."

Reviewed Jun. 11, 2013

"We just loved it. Will make again."

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